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–+ servings
Two bowls of salad with apple, pomegranate, tahini sauce and walnuts.
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5 from 3 votes

Roasted Squash Farro Salad

This beautiful salad is perfect for a holiday spread but can be enjoyed any time of year for a healthy, hearty and delicious plant-based meal.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Salad
Cuisine: American
Diet: Vegan
Servings: 4
Author: Deryn Macey

Ingredients

For the Salad

  • 1 acorn squash seeds removed and sliced into wedges
  • 1 cup uncooked farro
  • 1 cup pomegranate arils or dried cranberries
  • 2 medium-sized apples diced or sliced into very thin wedges
  • mixed salad greens a few handfuls per salad
  • 4 tbsp pecans or walnuts

For the Tahini Dressing

  • 5 tbsp tahini 75 g
  • 3 tbsp water plus more to reach desired consistency
  • 3 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 tbsp maple syrup optional

Instructions

  • Preheat the oven to 400 degrees. 
  • Cut the acorn squash in half and remove the seeds. Slice each half into 1-2 inch thick wedges. Place the wedges on a baking tray (use a bit of cooking spray or a silicone baking mat or parchment paper to prevent sticking). Sprinkle with sea salt and pepper.
  • Roast the squash for 25-30 minutes until you can easily pierce the flesh with a fork. Flipping once half-way through cooking. Once cooked, let sit on the pan until cool enough to handle at which point, peel the skin away from the flesh and discard. Chop each wedge into chunks and set aside.
  • While the squash is roasting, prepare the farro according to package directions. If you bought bulk farro, see post above for cooking instructions.
  • To make the tahini dressing, whisk the ingredients together in a jar or dish until smooth and creamy. Adding more water slowly, if needed, to adjust the consistency.
  • To assemble the salad, prepare serving dishes and start by adding a couple big handfuls of mixed greens to each plate or bowl. Top each serving with equal amounts of the squash, cooked farro, pomegranate and sliced apple. Drizzle each salad with desired amount of dressing and top with a sprinkle of pecans or walnuts, if using. 

Notes

The farro, squash and tahini dressing for this salad can be made up to 3 days in advance. The tahini dressing can be made up to 5 days in advance. 
Instant Pot farro instructions.

Nutrition

Serving: 1salad | Calories: 425kcal | Carbohydrates: 73g | Protein: 10g | Fat: 12g | Sodium: 54mg | Fiber: 10g | Sugar: 14g